Masseria La Cattiva – Running a business

Masseria La Cattiva is not a traditional winery, but a groundbreaking project born in the vibrant heart of the Murgia Pugliese region. Its history began with a nonconformist vision and the deep passion of a group of friends, led by Leonardo, an ex-brewer, who decided to apply their artisanal and unconventional philosophy to the world of wine. The project’s first step was the purchase of an ancient masseria (farmhouse) in Gravina in Puglia, which up until about ten years ago was used for dairy cow farming. The building was completely renovated and converted into an artisanal winemaking laboratory, becoming the headquarters for this label that celebrates authenticity. The winery works with 3 hectares of vineyards cultivated with the utmost respect for the land. The history of La Cattiva is rooted in organic and biodynamic agriculture, with a commitment to preserving ancient indigenous grape varieties. Manual work is performed from vine management to harvest; every phase is carried out by hand, ensuring meticulous grape selection. For Masseria La Cattiva, the health of the land is a priority, which is why only copper and sulfur-based treatments are used. This ethical approach, combined with the calcareous soils and the strong temperature variations typical of the Murgia Barese, gives the wines a characteristic minerality and a distinctive freshness, sought after by those who love true natural Puglia wine. The name “La Cattiva” (The Naughty One/The Bad One) alludes to the company’s anarchic and uncompromising approach, which rejects market standardization. The ex-brewer style is strongly evident in their wines, characterized by a direct and immediate drinkability. Their cellar philosophy is based on zero intervention, clearly positioning them in the sector of natural wines with no added sulfites.->Discover all the wines of Masseria La Cattiva